Potato Pancakes (Latkes) 2


Nothing says Hanukkah like the smell of latkes frying in the kitchen.  I like to make them all year
round but it is a must for Hanukkah.

Potato Pancakes (Latkes)

 

4 cups grated raw potatoes (about 8 medium sized potatoes, I like yukon gold)
4 tablespoons grated onion
1 medium grated carrot
1 medium grated zucchini
4 eggs, well beaten
4 tablespoons flour or matzo meal
2 teaspoons baking powder
2 teaspoons salt
few gratings fresh pepper
Canola oil for frying

 

Potato Pancakes (Latkes) Ingredients

 

Peel and then chill potatoes in ice water for 2 hours before grating to prevent turning color.
Place grated potatoes in a clean tea towel and press excess moisture until potatoes are quite dry.

Combine potatoes, carrot, zucchini, eggs, flour, baking powder, salt and pepper.

 

Potato Pancake Ingredients in a bowl

 

Use tablespoon to drop onto hot, well-greased skillet. Cook over moderate heat about 5 minutes
on each side or until golden brown.

 

Latkes frying on a pan

 

Place pancakes on plate with paper towel on top to soak up extra grease.
I like to make mine ahead of time and freeze on a foiled baking sheet.

 

Latkes on a baking sheet to freeze

 

Re-heat at 350 degrees for about 20-30 minutes. This makes things less messy while
entertaining and if you can ever make something ahead of time when serving guests do so!!

 

Finished Potato Pancakes with sour cream and apple sauce

 

Serve hot with sour cream and/or apple sauce

Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in the
Hartford, Connecticut suburb of Avon. Vicki has created celebrations all over the Connecticut
Valley and as far west as the Litchfield hills and south towards Danbury. She and her staff provide
services for small, intimate dinner parties and large, full-scale events such as weddings and
bar and bat mitzvahs. Vicki can be reached at www.plan-itvicki.com or by email at:
events@plan-itvicki.com.

 

Potato Pancakes (Latkes)
 
Author:
Recipe type: Side Dish
Cuisine: Jewish
Serves: 8
Ingredients
  • 4 cups grated raw potatoes (about 8 medium sized potatoes, I like yukon gold)
  • 4 tablespoons grated onion
  • 1 medium grated carrot
  • 1 medium grated zucchini
  • 4 eggs, well beaten
  • 4 tablespoons flour or matzo meal
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • few gratings fresh pepper
  • Canola oil for frying
Instructions
  1. Peel and then chill potatoes in ice water for 2 hours before grating to prevent turning color. Place grated potatoes in a clean tea towel and press excess moisture until potatoes are quite dry. Combine potatoes, carrot, zucchini, eggs, flour, baking powder, salt and pepper. Use tablespoon to drop onto hot, well-greased skillet. Cook over moderate heat about 5 minutes on each side or until golden brown. Place pancakes on plate with paper towel on top to soak up extra grease. I like to make mine ahead of time and freeze on a foiled baking sheet. Re-heat at 350 degrees for about 20-30 minutes. This makes things less messy while entertaining and if you can ever make something ahead of time when serving guests do so!! Serve hot with sour cream and/or apple sauce.
Nutrition Information
Serving size: 2 to 3 latkes Calories: 122 Fat: 3g Saturated fat: 1g Unsaturated fat: 2g Carbohydrates: 19g Sugar: 2g Sodium: 637mg Fiber: 2g Protein: 6g Cholesterol: 93mg

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